Categories: Breakfast
Ingredients
- 2 tubes (12.40 oz. each) refrigerated cinnamon rolls with icing, cut into quarters
- 1/2 cup chopped toasted pecans, divided
- 1/2 cup mini semisweet chocolate chips, divided
- 1/2 cup evaporated milk
- 3 tbsp. maple syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 tsp pumpkin pie spice
- 1/2 cup cold butter, cubed
Directions
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Place half of the cinnamon roll pieces in a greased slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with one packed of icing.
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For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on LOW until rolls are set, 2 1/2 to 3 hours. Remove insert and top with remaining icing. Serve warm.